Roasted Tomato Soup
 
Ingredients
  • 4 tablespoons olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 1 teaspoon salt
  • Pinch black pepper
  • ΒΌ teaspoon cayenne pepper
  • 6-8 vine tomatoes, halved and cored
  • 1 teaspoon sugar
  • 1 teaspoon dried herbs (such as basil and thyme)
  • 1-2 tablespoons red wine vinegar
  • 3 cups vegetable stock (or consomme) until its halfway up the tomatoes
  • 1 cup creamer or heavy cream
For garnish:
  • Sundried tomatoes
  • Fresh basil
Instructions
  1. Preheat oven to 375F.
  2. Add olive oil to pan and heat over medium heat. Add onion and garlic and season with salt, pepper, and cayenne pepper. Cook for 5 minutes.
  3. Place tomatoes, cut side down, in the pan. Sprinkle with sugar and herbs and drizzle with red wine vinegar. Sear on the stovetop for 5 miunutes.
  4. Place in oven for 20-25 minutes, until tomatoes are soft.
  5. Return pan to stove. Add vegetable stock (it should come about halfway up the sides of the tomatoes). Using a spoon, push the tomatoes to help them break up. Bring to a boil.
  6. Using an immersion blender, blend to desired consistency. We left the soup a little chunky.
  7. Stir in creamer and bring to a simmer. Cook for 3-4 minutes. Taste and adjust seasoning if needed.
  8. Serve topped with sundried tomatoes and fresh basil.
Recipe by Between Carpools at https://betweencarpools.com/make-a-dairy-creamy-roasted-tomato-soup/